Crostata with mandarin jam

Jan 12

Jan 12 Crostata with mandarin jam

This tart is super flaky and delicious. You won't even notice it's 100% plant based. It has a buttery salty crust and a sticky jammy filling that is too die for.
I used some leftover homemade mandarin jam, recipe from my latest book 'Vegetalia' but feel free to use whatever jam you like!

Ingredients

Crust:
240g plain flour plus extra for dusting
150g vegan butter (and extra for greasing)
1 tbsp cold water
40g icing sugar
1/2 tsp salt
1 tsp white wine vinegar

Jam of choice, I used homemade mandarin jam

How to

Crust: Add flour and butter to a mixing bowl and mash together with a cold metal whisk pr fork until it is the consistency of breadcrumbs (you can use your hands but your body heat might start to melt the butter).
2. Add the water, white wine vinegar, salt and sugar and keep mixing/kneading until it is a smooth ball of dough (do not over work). Wrap this in cling film and rest in the fridge for at least 30mins.
3. While you wait, set up the tart tin by greasing it with the extra margarine and then coat it in a dusting of flour (using a sieve). Shake of the excess.
4. Cover a clean surface with a dusting of flour and unwrap the pastry. Use a rolling pin to roll the pastry out to about 4mm thick.
5. Roll the pastry onto the rolling pin and drape over the tart case. Push the pastry into all corners of the case (delicately). 6. Trim the edges and pre-heat the oven to 160C. Keep the leftover pastry aside for later.
7. Prick holes in the bottom of the pastry using a fork.
8. Get a piece of non-stick baking paper and put it on the pie crust. Weigh it down with ceramic baking beans/lentils/rice.
9. Bake in the over for 20 minutes. Until golden.
10. Pour your jam of choice into the baked tart shell.
11. Then roll the remaining pastry out to about 4mm thick. 12.Cut the pastry into 1cm ribbons and place over the filled tart shell.
13. Place the tart into the oven for 20minutes until golden brown
14. Let cool for at least 10 minutes before slicing.
15. Serve as is or with a scoop of vanilla icecream.

Buon appetito!